Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brad's west african chicken, collard green, and peanut stew. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Brad's West African Chicken, Collard Green, and Peanut Stew is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Brad's West African Chicken, Collard Green, and Peanut Stew is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have brad's west african chicken, collard green, and peanut stew using 20 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Brad's West African Chicken, Collard Green, and Peanut Stew:

1. Prepare boneless chicken thighs, cubed
2. Take seasoned flour
3. Make ready chicken stock or reduced-fat low-sodium chicken broth
4. Take dry white wine
5. Get canola oil
6. Take Coarse kosher salt and freshly ground black pepper
7. Get tomato paste
8. Make ready red bell pepper, seeded and chopped
9. Make ready yellow chile peppers, minced
10. Make ready carrots, diced
11. Make ready sweet onion, chopped
12. Take bay leaves
13. Make ready garlic cloves, minced
14. Take finely chopped fresh ginger
15. Take ground cumin
16. Take cinnamon stick
17. Get chopped cilantro
18. Get lightly salted roasted peanuts
19. Prepare loosely packed chopped collard greens
20. Take sweet potatoes, peeled and cut into 1/2-inch cubes

Steps to make Brad's West African Chicken, Collard Green, and Peanut Stew:

1. Cube chicken. Place seasoned flour into a lg ziplock bag. Add chicken and shake well to coat. Heat a lg frying pan on medium heat. Add canola oil and fry chicken in batches until it browns. Drain on paper towels and set aside. When all chicken is done, deglaze pan with white wine. Simmer until all alcohol is cooked off. And all the good bits are unstuck from the pan. Set aside.
2. At the same time, in a large stock pot, heat another tsp oil on medium heat. Add onion, carrots, and both kinds of peppers. Saute until onions have sweated off, but do not brown. Add garlic and ginger. Saute one more minute.
3. To the stock pot, add the broth and tomato paste. Bring to a simmer and make sure it is combined well.
4. Add rest of ingredients to the stock pot. Add the chicken and the wine slurry from deglazing the pan. Mix well and bring to a simmer.
5. Simmer for 25 to 30 minutes. Just until the sweet potatoes become tender. But not until they dissolve. Remove the bay leaves and cinnamon stick. Check seasoning and adjust with salt and pepper to taste. Serve immediately, enjoy.

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